Dee Dee Daileys Pigeon Peas And Rice Recipes

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PIGEON PEAS AND RICE (ANGUILLA)



Pigeon Peas and Rice (Anguilla) image

This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on. earth, and Anguilla is my ninth stop. Pigeon peas and rice is the national dish of Anguilla. Check yor local Mexican market to find pigeon peas.

Provided by GiddyUpGo

Categories     Rice

Time P1DT35m

Yield 4-6 serving(s)

Number Of Ingredients 10

water
juice of one lime
1 cup rice
1/4 teaspoon thyme
1 tablespoon butter
1 dash hot pepper sauce
1/4 lb corned beef (optional)
6 ounces of dried pigeon peas
black pepper
salt

Steps:

  • Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
  • Drain and rinse the peas.
  • If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
  • There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
  • Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
  • Simmer until the liquid is absorbed (for about 20 minutes).
  • Add salt and pepper to taste.

PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.

Provided by mersaydees

Categories     Low Cholesterol

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups dried pigeon peas, rinsed and picked over (1 pound, black-eyed peas can be substituted)
8 cups water or 6 1/2 cups water and 1 1/2 cups coconut milk
1 turkey neck, whole smoked or 3 -4 pigs tails
1 yellow onion, finely chopped
2 garlic cloves, minced
1 pickled habanero peppers (Scotch Bonnet) or 1 1/2 teaspoons red hot pepper sauce (Papa Joe's brand Scotch Bonnet red hot-pepper sauce recommended)
1 1/2 cups long-grain white rice, rinsed and drained
salt
ground black pepper

Steps:

  • Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
  • In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
  • Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
  • Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.

GRANDMA'S RICE AND PIGEON PEAS (RICE COOKER)



Grandma's Rice and Pigeon Peas (Rice Cooker) image

Make and share this Grandma's Rice and Pigeon Peas (Rice Cooker) recipe from Food.com.

Provided by Michelle Figueroa

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pigeon peas, drained
3 cups long grain rice
4 1/2 cups water
1 -1 1/2 lb pork, cut into little cubes
1 small green bell pepper, finely minced
1 medium onion, finely minced
6 garlic cloves (through a garlic press)
2 teaspoons salt
1/4 teaspoon ground cumin
1 sazon goya
1/4 cup lard or 1/4 cup bacon grease

Steps:

  • Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
  • Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
  • Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
  • Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
  • Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.

Nutrition Facts : Calories 826.8, Fat 17.7, SaturatedFat 4, Cholesterol 63.5, Sodium 840.7, Carbohydrate 121.8, Fiber 12.4, Sugar 1.2, Protein 43.3

PIGEON PEA RICE (ARROZ DE GANDULES)



Pigeon Pea Rice (Arroz de Gandules) image

Provided by Tyler Florence

Categories     side-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 16

1 pound dried pigeon peas, picked through and rinsed
2 bay leaves
1/4 cup achiote oil, recipe follows
1 medium white onion, diced
2 garlic cloves, minced
1 green bell pepper, cored and diced
1 cubanella or Italian green pepper, cored and diced
1/2 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
2 cups long-grain rice
1/2 lime, juiced
1 tablespoon salt
1 cup vegetable oil
2 tablespoons achiote/annatto seeds

Steps:

  • Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours. Check the water periodically; add more, f necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid.
  • Preheat the oven to 350 degrees F.
  • Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. When the oil begins to smoke, add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together. Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed.
  • To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote. Strain the oil, discard the achiote seeds and set aside to cool.

DEE DEE DAILEY'S PIGEON PEAS AND RICE



Dee Dee Dailey's Pigeon Peas and Rice image

Provided by Andrew L. Yarrow

Categories     side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1/2 pound dried pigeon peas (Congo peas)
3 to 4 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 small green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 tablespoon dried basil
2 ounces salt pork
2 cups chicken stock
1 large bay leaf
1/2 pound long-grain rice
Sea salt and freshly ground pepper to taste

Steps:

  • Pick through pigeon peas, removing stones or dirt. Cover them with two inches of water and let soak overnight.
  • Heat oil in large, heavy stew pot and cook onion, garlic, bell pepper, oregano, basil and salt pork for about 2 minutes, stirring. Add drained pigeon peas; stir about 1 minute to blend. Add chicken stock to cover, about a cup, and the bay leaf. Cover and bring to a boil, reduce heat and simmer for 1 hour, or until the peas are almost tender. Add more stock as needed.
  • Stir in rice and enough stock to cover. Season with salt and pepper. Simmer about 20 minutes, until rice is cooked and peas are tender. Remove bay leaf. Let stand for 15 minutes before serving.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 372 milligrams, Sugar 3 grams

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